Poor mans capers (nasturtium capers)

Nasturtiums capers make a great addition to salads, pestos, salsas and pizza, as well as a side for fish, like seabass. In fact anywhere you would use ‘normal’ capers.


  • 200g nasturtium seeds
  • 40g salt
  • 200ml water
  • 200ml vinegar
  • 1 tsp peppercorns
  • 2 bay leaves
  • Sprig of savory


Mix together the salt and water. Add the seeds and leave to soak overnight.

Drain and rinse the seeds and pack into a warm, sterilised jar.

Gently heat the vinegar with the herbs for a few minutes, until not quite boiling.

Pour the vinegar and herbs over the seeds in the jar and close the lid.

Leave to pickle for a minimum of 2 weeks before using.

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